By the
5th Primary School of Alexandroupoli
MEATBALLS WITH TOMATO SAUCE Ingredients For the meatballs
•pepper •2 tablespoons olive oil •flour for breading •500 ml sunflower oil, for frying
•500 g ground pork •1 onion •1 garlic clove •100 g bread •1 egg •1 tablespoon thyme •½ bunch mint •salt
For the sauce
•2 tablespoons olive oil •1 onion •1 garlic clove •a pinch of sugar •salt •pepper •1 teaspoon oregano •½ teaspoon cumin •1 cinnamon stick •1 tablespoon tomato paste •400 g tomatoes, grated •400 g water
Method For the meatballs
•Place the ground pork in a bowl. •Grate the onion onto a kitchen towel, using a grater. Squeeze very well to remove the juices and place it in the bowl. •Grate the garlic as well and put it in the bowl. •Add the bread finely cut, the egg, the thyme and the mint, all finely chopped, salt, pepper, olive oil and shape the mixture well with our hands. It would be good to place the mixture in the refrigerator for 2-3 hours in order for the ingredients to thicken. •Place a deep pan with sunflower oil over high heat. •Shape in small meatballs (20 g) and dredge them in flour so that their whole surface is covered. •Fry in batches for 7-8 minutes. Remove and place in absorbent paper.
For the sauce
•Place a wok over high heat and add 2 tablespoons olive oil. •Finely chop the onion, garlic and put them in the wok. Add sugar, salt, pepper, oregano, cumin, cinnamon, tomato paste and sauté. •Then, put in the grated tomatoes, the water and mix.
Moussaka Ingredients For vegetables 3 large potatoes (cooked and peeled) 5-6 teaspoons olive oil 1 onion 2 medium pumpkins 2 aubergines small or 1 large thyme salt pepper
For minced meat 1 onion 2 teaspoons olive oil, for sausage 1 sk. garlic 3 pips of sugar 1/2 tsp. nutmeg 1 tsp. cinnamon, sharp 1 tbsp. tomato paste 500 g ground beef 400 g tomato concasse salt pepper For bessamel 100 g butter 100 g yttrium flour 750 ml milk 3.5% fat grated pepper 1 pinch of grated nutmeg 100 g grated Parmesan 3 egg yolks
Method Preheat the oven to 200 ° C in the air. For vegetables • • • • •
Put a pan over a strong fire. Cut the potatoes in 1 cm washers and bake them in the pan together with 2-3 tablespoons. olive oil until they get good color on both sides (it does not matter if they break). In a pan (25x30) with minimal olive oil, lay the potatoes (1st layer), pour thyme and salty pepper. Cut the onion into thin slices and pour it in the same pan along with some olive oil. Saute the onion until it is caramelized and put it on the pan over the potatoes. Cut the pumpkins in washers and pour them into the same pan together with some olive oil. Wait until
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they get some color and put them on top of the potatoes (2nd layer), pour thyme and salty pepper. Cut the eggplants on washers and pour them in the same pan together with some olive oil. Wait until they get some color and pour over the pumpkins (3rd layer), pour thyme and salty pepper.
For minced meat • • • • • •
Add the onion and pour it in the same pan that we used for the vegetables along with some olive oil on a strong fire. Chop the garlic and pour it into the pan. Add the sugar, nutmeg, cinnamon, peel and mix with a wooden spoon. At this point we scrape the bottom of the pan with the ladle to make the pellets well blended, get the color and get the bitter taste. Add the minced meat to the pan and mix thoroughly until it caramels and gets a nice color. Turn off the tomato sauce, stir well and let it bind in low heat for 10-15 minutes. Stir at regular intervals. Shortly before removing it from the fire, salt the pepper.
For bessamel • • • • •
Put a small pot over low heat. Add the butter. Once melted, pour the flour and mix with the wire. Add the milk gradually in batches. It is very important to pour the milk in small doses. Once the first is absorbed, we add the next dose. Stir continuously so that the mixture does not shake. We do this until the milk is completely absorbed. Once the besamel starts blistering, it is ready. It should be creamy and smooth. Remove from heat and add peeled pepper, grated nutmeg, a little parmesan, egg yolks and mix thoroughly.
To assemble • • • • • • •
Pour 200 g. from the béchamel into the minced meat. In this way we will keep all the materials of our moussaka united. Add salt and pepper if needed. Put the mince on the vegetable baking dish (4th layer). Finally, add bessamel (take care to lay it well over the baking pan) and sprinkle with grated parmesan cheese. Bake in the oven for 35-40 minutes until it gets golden color. Remove from the oven and allow to cool for 1 hour. Cut into pieces and serve !
OMELETTE Ingredients
2 tablespoons of olive oil 1 green pepper, cut into strips 1 onion, chopped ½ teaspoonful of sweet paprika a little salt 3 eggs
Directions
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Beat the eggs and the salt in a bowl. Heat the olive oil in a pan. Add the onion and the green pepper. When browned, add the paprika, mix them well and, then, add the eggs. Turn the omelette. When golden, remove from the heat and serve.
PASTITSIO Ingredients
For the meat sauce olive oil: ½ cup onions: 2, finely chopped ground beef: 750 g tinned plum tomatoes: ½ cup, crushed salt: little pepper: freshly ground
For the béchamel topping flour: 8 tbsp butter: 8 tbsp milk: 1,5 lt kefalograviera cheese (type of yellow, hard cheese): 250 g, grated eggs: 3 salt: little pepper: freshly ground nutmeg: a pinch (optional)
For the pasta pastitsio tubular pasta: 500 g butter: 4 tbsp kefalotyri & feta cheese: 250 g, grated salt: little pepper: freshly ground fine dry breadcrumbs: for the baking tray Directions • •
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First, prepare the meat mixture: Heat the oil and sauté the onions until tender. Add the ground meat and cook for 8΄-10΄ until lightly browned. Pour in the plum tomatoes, salt and pepper and simmer for 30΄-40΄ until liquid is reduced. Next, prepare the béchamel as follows: Heat the butter and mix in the flour. Slowly pour in the milk stirring briskly all the time. Continue to stir until cream sauce thickens and add (off the heat) the kefalograviera cheese, salt, pepper, a pinch of nutmeg (optional) and the eggs one by one. Whisk well after each addition. Meanwhile, boil the pasta in plentiful salted water and drain thoroughly. Sprinkle with the cheese and toss with the melted butter. Add 6-7 tbsp béchamel and transfer the pasta to a buttered and breadcrumb-dusted baking tray. Cover the pasta with a layer of meat sauce and, finally, top with the remaining béchamel. Bake the pastitsio at 200 °C for approximately 1 hour until the surface is golden brown. Cut into large rectangular pieces and serve.
YOUVETSI Ingredients
2 lb beef or lamb stew meat 900g, beef chuck or lamb shoulder probably best salt and pepper 2 tbsp olive oil or a little more as needed 1 onion 3 cloves garlic 1/2 cup red wine 120ml 14 oz chopped tomatoes 400g, 1 can 2 tsp tomato paste puree 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp sugar 2 cups stock 1 1/2 cups orzo 265g 1/2 cup kefalotyri approx, or or parmesan/pecorino
Instructions • • • • • •
If the meat is not already diced, or the pieces are large, cut it in to roughly bite-sized pieces and season with some salt and pepper. Peel and dice the onion and finely chop the garlic. Warm half the oil in a Dutch oven and brown the meat on all sides to sear it, working in batches so you don't overcrowd the pan and removing to a plate as they are done. In the same pan, add the rest of the oil and soften the onions, adding the garlic after a minute. Cook until going translucent but not brown, around 3-5 minutes. Deglaze the pan with the wine - allow the alcohol to boil off and scrape the bottom to incorporate all the flavor into the sauce. Add the tomatoes, tomato paste, cinnamon, nutmeg, sugar and stock and add back the meat. Stir to combine and bring to a simmer then cook on low for around 1 hour or until tender, covered. Preheat oven to 350F/175C, add the orzo to the pan, mix through then bake for approx 25 minutes, uncovered, until orzo is tender and cooked.